This is legit one of the most delicious things I have ever made!! It’s so easy, the ingredient list is small! So it’s my new goal to have these things on hand at all times!!
I think this is my new favorite recipe. Amazing. Idk if its the quality of pita around me but holy heck getting them to stay intact while I open them and do anything in there is the biggest challenge of the recipe.
I made these at the beginning of the week. If you go by the measurements in the recipe the sausage layer ends up being pretty thin. I promise it’s fully cooked! I think the recipe says cook for a total of 8 minutes so I did 4 on each side.
"Flavorful Breakfast Pitas: A Creative Recipe with Pita Pockets, Pickled Jalapenos, and Sausage, Filled with Chorizo, Eggs, and Scallions, Cooked to Perfection in a Skillet" 0:00: 🍳 Creative breakfast recipe using pita pockets, pickled jalapenos, and sausage, with a focus on balancing flavors and acidity. 1:13: Importance of balancing flavors and acidity in the recipe 2:02: Technique for preparing the pita pockets for stuffing 2:23: 🍳 Delicious breakfast pitas filled with chorizo, eggs, and scallions are prepared and cooked in a skillet. 2:23: Preparing and stuffing the pitas with chorizo, eggs, and scallions 2:48: Explaining the versatility of chorizo as a flavor-packed ingredient 3:37: Adding olive oil and crisping up the stuffed pitas in a skillet 4:23: 🍳 Delicious and easy breakfast recipe using pita pockets and eggs. 4:23: Pitas are versatile and can be used for more than just dipping in hummus. 4:57: Seasoning with salt right after frying is important for better flavor. 5:04: Using sausage as a flavor-packed ingredient that requires minimal additional seasoning. 5:19: The recipe creates delicious breakfast bites or can be enjoyed as a meal for two. 5:31: The importance of saving brine and utilizing it for cooking.
@@mdbbox5660 she didnt make something mind-blowingly new. she also didnt credit the lebanese people who are the originators of minced meat stuffed pitas. all she did was swap lamb for chorizo and added an egg. wow so new and creative 🙄.
@@Melaniavelli "Credit" the Lebanese people? There's no trademark, copyright, or ownership of the food. Besides, arayes aren't even specifically Lebanese. They could be Syrian or Palestinian. I'm sure you knew that though. Food changes along borders as cultures blend and people learn. It's not a bad thing unless you're terrified of change. There are a lot of great, popular foods that came about as fusion of other recipes. Try 'em, you'll like 'em.
@@mdbbox5660 It can be accredited to the Lebanese people and their cuisine, and that credit can even be extended to Levantine cuisine. Arayes (and iterations of it) became "trendy" to the rest of the world just the other day, so let's not pretend that whatever she made is not an iteration of that. As an African, a first-generation American, and a woman, who works in the humanitarian sector, I have immense respect towards those of diverse, varying backgrounds and gratitude towards those who share their culture with me. I know better than to appropriate something and not give credit where it's due. Be blessed, friend.
@@Melaniavelli It's already obvious it's an iteration, but every food video or recipe doesn't require a history lesson or asterisk calling out that it's a variation of an "original." Some people do that because it can be interesting, but to say someone is "appropriating" a recipe is silly since it presumes someone or some culture owns a food in the first place.
![AirFryer Chicken Quesadilla [Episode 69] | Cooking With Ms. Kristi](http://i.ytimg.com/vi/KNHb1PdDrvo/mqdefault.jpg)
This is the best recipe; shot and edited so well. 6 minutes and I felt I learned a new recipe that I can't wait to try.
This is legit one of the most delicious things I have ever made!! It’s so easy, the ingredient list is small! So it’s my new goal to have these things on hand at all times!!
Tried this morning and was so good ~ stoked to play around with this form factor and stick 👏 new 👏 stuff 👏 in 👏 pitas!
Yummy!
You have open eyes to new ideas with pitas.
Looks so delicious and the recipe is so simple, I love it
Congratulations on the new baby 🍼😘..love your cooking
She had a baby? Nice. I guess somebody did some pita stuffing with chorizo in more ways than one..😉
@@ssenssel I certainly hope that he paid attention to the instructions and he pried open the flaps gently 3:21 before slipping it in. 😲😁
@@ssensselshe just announced she’s pregnant on instagram
I think this is my new favorite recipe. Amazing. Idk if its the quality of pita around me but holy heck getting them to stay intact while I open them and do anything in there is the biggest challenge of the recipe.
Same! Went through two pitas before we got it right. But it was super good. We're adding it to the breakfast routines
Cool take on Arayes. I don’t know if you cooked it long enough to get the chorizo cooked. I’d probably bake it for a bit
This looks delicious, but how do you know the meat will cook through?
I made these at the beginning of the week. If you go by the measurements in the recipe the sausage layer ends up being pretty thin. I promise it’s fully cooked! I think the recipe says cook for a total of 8 minutes so I did 4 on each side.
@@cjceleiro Thanks!!
No lie, this is why I sub. Ideas only Molly would put together. Lol 🧠
Nah fam this is a middle eastern technique
"Flavorful Breakfast Pitas: A Creative Recipe with Pita Pockets, Pickled Jalapenos, and Sausage, Filled with Chorizo, Eggs, and Scallions, Cooked to Perfection in a Skillet"
0:00: 🍳 Creative breakfast recipe using pita pockets, pickled jalapenos, and sausage, with a focus on balancing flavors and acidity.
1:13: Importance of balancing flavors and acidity in the recipe
2:02: Technique for preparing the pita pockets for stuffing
2:23: 🍳 Delicious breakfast pitas filled with chorizo, eggs, and scallions are prepared and cooked in a skillet.
2:23: Preparing and stuffing the pitas with chorizo, eggs, and scallions
2:48: Explaining the versatility of chorizo as a flavor-packed ingredient
3:37: Adding olive oil and crisping up the stuffed pitas in a skillet
4:23: 🍳 Delicious and easy breakfast recipe using pita pockets and eggs.
4:23: Pitas are versatile and can be used for more than just dipping in hummus.
4:57: Seasoning with salt right after frying is important for better flavor.
5:04: Using sausage as a flavor-packed ingredient that requires minimal additional seasoning.
5:19: The recipe creates delicious breakfast bites or can be enjoyed as a meal for two.
5:31: The importance of saving brine and utilizing it for cooking.
Where can I get that apron? The neckline is perfect... so much better than a bib. They would be perfect gifts for my friends.
ooh this looks so good!! Can't wait to use this method and stuff my pitas with other ingredients too!
Oh my GOD this looks good I cannot wait to make it
I don't have chorizo but I'm going to try this now with spicy breakfast sausage. Yum.
Love me some breakfast pitas and some Molllllllllyyyyyyy Baaaaaazzzzz!
The place where I buy my pita makes delicious kefta. I might try this with kefta instead of chorizo
We love you MollyBaznana...
Really reminds me of arayes.
The egg is a nice touch
i made these vegan a couple weeks ago and it was SO GOOD!
What did you swap out to make it vegan? I’m wondering how to make a plant based version myself
@@sonjadiesing6114 any super seasoned vegan sausage that you can break apart! so good
Thank you!
love mollyyyyy
Molly! what is the chef knife called that you use??!? Looks delicious! 🤤
Can’t wait to try this
should fried the chorizo first at least halfway
This looks absolutely delicious.
Now I need to go see if I can actually find any of these ingrediants in the UK.
No pickled jalapenos? :( that's bleak my friend
This looks like a modern take on a scotch egg. Personally would add egg halfway through to it would be jammy not cooked hard.
So I like making breakfast quesadillas but this seems just as yum and quicker
Is the sausage pre-cooked?
If middle eastern arayes were a breakfast item 😍
This is kind of genius
Love this idea but maybe the only thing that would be better with a tortilla
Is the meat pre cooked?
girl, aint no way that chorizo is cooked
Literally made these at the beginning of the week. It’s cooked I swear. 😂
would taste so much better if fried first at least par cooked
@@2darkdragonYeah, get some browning on that chorizo.
@@cjceleirohow good was it?
If it’s flat I could see it cook through, if it’s a giant ball then no
giving arayes vibes
yummy
i actually love her though
Are we sure the sausage cooks?
This style is a little different.
great to see you on Kimmel. keep do ing YOU!
I think it'd be much easier if you used two tortillas instead of stuffing a pita. Give it a thought ;)
Definitely. It's such a popular option they even have a name for it: quesadilla!
Looks different...
Aka Palestinian Arayes. Middle Eastern stuffed pita
Why don't you tell people where you got the "inspo" for this?
I love Molly but she’s just rebranding breakfast burritos here…come on,
Molly, give me a break!
where's the cheese?! This recipe needs cheese!
Why didnt she season the egg!!😭
so... gentrified arayes?
Adding Mexican flavors to something makes it gentrified?
@@mdbbox5660 she didnt make something mind-blowingly new. she also didnt credit the lebanese people who are the originators of minced meat stuffed pitas. all she did was swap lamb for chorizo and added an egg. wow so new and creative 🙄.
@@Melaniavelli "Credit" the Lebanese people? There's no trademark, copyright, or ownership of the food. Besides, arayes aren't even specifically Lebanese. They could be Syrian or Palestinian. I'm sure you knew that though.
Food changes along borders as cultures blend and people learn. It's not a bad thing unless you're terrified of change. There are a lot of great, popular foods that came about as fusion of other recipes. Try 'em, you'll like 'em.
@@mdbbox5660 It can be accredited to the Lebanese people and their cuisine, and that credit can even be extended to Levantine cuisine. Arayes (and iterations of it) became "trendy" to the rest of the world just the other day, so let's not pretend that whatever she made is not an iteration of that.
As an African, a first-generation American, and a woman, who works in the humanitarian sector, I have immense respect towards those of diverse, varying backgrounds and gratitude towards those who share their culture with me. I know better than to appropriate something and not give credit where it's due. Be blessed, friend.
@@Melaniavelli It's already obvious it's an iteration, but every food video or recipe doesn't require a history lesson or asterisk calling out that it's a variation of an "original." Some people do that because it can be interesting, but to say someone is "appropriating" a recipe is silly since it presumes someone or some culture owns a food in the first place.
Your aprons make you look pregnant.
She is pregnant
@@paris.t09 Ohhh!